I’m soooo happy sunshine and warmth is here because that means farmers’ markets will become more abundant with fresh fruit and veggies! My last farmers’ market visit definitely inspired these Strawberry Rhubarb muffins.
I needed to use up the rest of the rhubarb I bought last week at the market and I had a bunch of strawberries hanging around from making a Rhubarb Strawberry Grain-free Crisp . I went with muffins since they’re always a slam dunk with the McJordan family! Did you see what I did there? (The Raptors game is on as I write this post.)
These strawberry rhubarb muffins turned out fluffy and delightful. The sweetness of the strawberries beautifully balanced out the tartness of the rhubarb. I feel like most recipes go a little too generous on the amount of sugar for fear the rhubarb’s tartness will be too much. I felt the fear and did it anyway! Meaning, I didn’t go crazy on the sugar in this recipe and they were absolutely perfect.
You’ll notice I used Spelt flour, which is not an ingredient I use very often but I had a bag of organic stone-ground spelt hanging around to use for the pizza crust recipe from my first cookbook Joyous Health. I almost forgot how nice it is to use a flour with gluten.
If you want to make these gluten-free you could easily swap in oat or buckwheat or brown rice flour instead – it should work just fine.
Also, if you want to make this egg-free (vegan), try a flax egg. You can download my egg substitution chart here.
Snacks
Strawberry Rhubarb Muffins
PrintIngredients
- 2 cups spelt flour*
- 1/4 cup coconut sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 2 medium eggs, whisked
- 1/4 cup maple syrup
- 1/2 cup non-dairy milk
- 1/4 cup melted coconut oil
- 1 1/2 cups chopped fresh strawberries
- 3/4 cup chopped rhubarb
- Preheat oven to 350F (180C). Grease a muffin tin or line with parchment paper.
- In a large mixing bowl, combine flour, sugar, baking soda and powder and cinnamon.
- In a separate bowl, combine eggs, maple syrup, non-dairy milk and melted coconut oil.** Add the strawberries and rhubarb to this mixture and combine.
- Make a well in the centre of the dry ingredients and add wet ingredients. Stir until combined.
- Spoon batter into muffin cups till 3/4 cup full. Bake for 15-18 minutes.
- Enjoy immediately or refrigerate for up to 5 days or store in the freezer for up to 3 months.
Makes 15 large muffins.
*These muffins can be made gluten-free with oat, buckwheat or brown rice flour.
My fave is half buckwheat and half oat flour.
If you change the flour you may need to add more liquid.
I doubled the liquid with the GF flours I used.
**Or 2 flax eggs. 1 flax egg = 1 tbsp ground flax + 4 tbsp water.
Let sit until egg-like, about 5 minutes.
**Let coconut oil cool slightly before combining otherwise it will cook the egg in the recipe.
These muffins would be lovely with a schlop of homemade coconut yogurt or store-bought coconut kefir – my current obsession! They were the perfect after-school snack for Vienna when I picked her up today.
I hope you love this recipe!
Joy xo
27 thoughts on “Strawberry Rhubarb Muffins”
Hey Joy! I was wondering if I swap in any of the gluten free flours to replace the spelt would I still do two cups? Thanks !;)
Yep! I would do 2 cups 🙂
Hello, I’m wondering if you have any suggestions to make this recipe free of any added sugars (maple syrup, coconut sugar). Would apple sauce work? Or date puree? If so, what quantity would you suggest? Or can I omit the maple syrup and coconut sugar altogether? I’m having a hard time processing sugar. Thanks so much!!!
That looks so delicious! I was just looking at rhubarb at the grocery store the other day, thinking I should make something with it. The combination with the strawberries is perfect! Thank you for wonderful recipes Joy, I am really enjoying your new podcast too 🙂
These are so good- thank you ! I think I need more liquid though, should I add more coconut oil? They were a bit too gooey to pour into the pan.
You could but you shouldn’t need to. The batter was gooey for me too. I have a video coming soon and you’ll be able to see the texture of the batter.
Thanks so much Kat! So happy to hear you’re enjoying our podcast 🙂
Have you tried monk fruit syrup? You could use that plus a little bit of liquid stevia and then just omit the maple syrup and coconut sugar. You definitely need something to balance out the tartness of the rhubarb. Let me know what you decide and how it turns out. Good luck!
I just made these using brown rice flour…worked perfectly. They are delicious!
Hi Joy. Thanks so much for this beautiful recipe. Could I omit the coconut sugar and use all maple syrup instead?
I made them with a combination of buckwheat and chestnut flour! Very nice! Thanks for sharing the recipe and happy summer!
Yes you can but it will likely make the batter runnier so you may need to add a little more flour to balance it out.
Hurray! So glad to hear that!
Hi Monika! Sounds lovely!!
These look amazing and I can’t wait to try them! I am wondering if I can substitute the spelt flour for another type of flour. Would whole wheat flour work? Thanks in advance!
Yes definitely. Whole wheat flour would be a 1:1 substitution. Enjoy!
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Would these work if I wanted to use fresh cranberries and frozen raspberries?
Yes that should work!
They look sooo yummy!!!
Could I substitute for almond flour?
Hey Joy! I was wondering if I swap in any of the gluten free flours to replace the spelt flour, do I need to change the proportion of the liquid? If yes, which one and how much? Thanks 😉
Yes you do! Not sure if you follow me on instagram but I posted about this exactly yesterday 🙂 I used half buckwheat and half oat flour. I added about 1/4 to 1/2 cup oat milk till I got a muffin texture. Does that help?
I’m not sure how that would turn out but I have made it with buckwheat and oat and they turned out amazing! I had to add more liquid though because they are more absorbent flours. I will update the recipe card.
Super helpful. I saw it this morning on IG as well. I will use almond milk as I have that handy. Thank you so much 🙂
You’re welcome! Enjoy!
Hi Joy! This looks amazing. Any suggestions about converting it into a loaf? Thank you! 🙂
Just cook longer, but that should work!!